Bordier Butter
Jean-Yves Bordier started the butter creamery in 1985, selling butter that is perfectly hand-shaped and served in front of you. The butter is churned by the atelier artisans, kneaded, and salted. He believes that it is vital to meet the precise requirements and preferences of the great chefs with appropriate portions of salt and offering different shapes of tasty, creamy butter.
The process involves a long period of time right from collecting the milk to the packing of the product. Bordier collects the milk produced in organic farms located in Brittany and Normandy, then follows the process of creaming and churning.
After selecting the finest quality of churned butter, it is left to prove for about 24 hours before it is taken for kneading. After kneading follows the addition of salt, shaping and stamping as per certain requirements, and packing. Each Punnet of butter is individually prepared as per orders received, to meet quality standards.
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